This modern ‘anytime’ dish has its inspiration in Irish traditional cooking and is lovely on its own, or with a slice of baked ham or bacon if you have any leftover. (Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.) The hollandaise sauce is optional; traditionally the egg yolk (and a good nut of butter) would be enough to moisten the potato.
Colcannon Cakes with Poached Eggs & Hollandaise
Serves 4
450g/l lb. potatoes, peeled
40g/1-1/2 oz. butter
3 scallions, trimmed and finely chopped
50g/2 oz. Savoy cabbage leaves, shredded
A little salt and cracked, or coarsely ground, black pepper
A little plain flour, for dusting
Oil, for frying
1 tbsp. cider vinegar (optional)
4 large eggs, preferably free range
For the hollandaise sauce (optional):
2 tsp. white wine or tarragon vinegar; 2 large egg yolks; 100g/4 oz. unsalted butter
To make the colcannon cakes:
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, over high heat, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.
Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.
Heat a thin film of oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.
To poach the eggs:
Bring a shallow pan of water to the boil. Add the vinegar, if using, and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.
To make the hollandaise sauce:
Place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined. Gently heat the butter in a heavy-based pan until melted and just beginning to foam. With the food processor running at medium speed, pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blend for another 5 seconds, then pour back into the pan but do not return to the heat. Stir gently for another minute, allowing the heat from the pan to finish thickening the sauce. Season to taste with salt.
To serve:
Place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.
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